GRILLED YUKON GOLD STEAK FRIES WITH CHILE-CHEESE SAUCE

Grilled Yukon Gold Steak Fries with Chile-Cheese Sauce image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 25

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6 large Yukon gold potatoes, scrubbed
1/4 cup canola oil
Kosher salt and freshly ground black pepper, for seasoning
Chile-Cheese Sauce, recipe follows
Fresh chopped cilantro leaves
Serving suggestions: Bobby's Mexican Fry Seasoning or Spanish Paprika Mayo Sauce, recipes follow
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/4 cups whole milk, heated
10 ounces grated white Cheddar
3 jalapeno chiles, grilled, peeled, seeded and finely diced
Pinch chile de arbol
Salt and freshly ground black pepper
1 1/2 tablespoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon granulated onion
1/2 teaspoon dried oregano
2 teaspoons kosher salt
1 cup mayonnaise
1 tablespoon aged sherry vinegar
2 cloves finely chopped garlic
1 grilled plum tomato
2 teaspoons smoked Spanish paprika
Salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish

Steps:

Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip.
Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth.
Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.
Combine all ingredients in a small bowl.
Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.